In a medium bowl, whip the egg, melted butter and vanilla together, then add this to the sweet potatoes and blend well.

Preheat the oven to 350 degrees.

Spread the sweet potatoes into a 9×13 baking dish.

For the topping: Mix the cold butter, flour and brown sugar with a pastry cutter until it has a crumb like texture.

Add the pecans and stir together.

The topping is now sprinkled on top of the sweet potatoes.

Bake for 30 minutes.

Recipe Notes

Note: I buy sweet potatoes at Thanksgiving time when they are inexpensive. I boil, mash and freeze them in ziplock bags, 3 cups per bag. It makes this recipe fast and easy. The topping is more than you need for 3 cups of sweet potatoes, but for most people the more the better.